Sous Chef

About the Team

At Congress Hall Hotel, our Food and Beverage department is anchored by a commitment to excellence and a unique "Farm to Table" philosophy. We operate our own company-owned farm, integrating seasonal, locally sourced ingredients directly into our culinary operations. This team is dedicated to delivering exceptional dining experiences across multiple outlets, banquets, and special events, serving up to 1,500+ guests daily.

About the Role

The Sous Chef serves as a vital operational leader, working in close partnership with the Executive Chef and Executive Sous Chef to manage the daily activities of all culinary outlets. This role is designed to ensure the seamless execution of high-volume functions while maintaining the highest standards of quality and efficiency.

In this position, you will not only supervise and coach a diverse team of Lead Cooks, Line Cooks, Prep Cooks, and Stewarding Staff but also actively participate in the kitchen's production. You will be expected to step onto any station as needed—including line, prep, banquets, expo, Tommy's Folly production, and the Boiler Room—to support the team during peak times. Your day will involve developing standardized recipes, conducting daily line checks and tastings, and overseeing the cleanliness and organization of the kitchen through targeted task assignments.

A key aspect of this role is fostering a culture of continuous improvement and mentorship. You will be responsible for training staff, managing inventory, and ensuring accurate costing. Beyond the kitchen, you will act as an ambassador for Congress Hall, communicating effectively with Front of House employees and guests to promote our amenities, programming, and commitment to guest satisfaction.

Hiring Process

Candidates selected for an interview will be evaluated on their culinary expertise, leadership capabilities, and alignment with our service standards. The process typically involves a review of your professional background, followed by discussions regarding your experience in high-volume environments and your approach to team management.

Our Culture

We believe in a supportive environment where "The guest is always right." Our culture values cooperative behavior, clear communication, and the ability to maintain composure under pressure. We seek individuals who are passionate about food, dedicated to developing their team, and ready to uphold the mission and vision of Congress Hall Hotel.

Work location

Work model: On-site

Sandman Boulevard, Cold Spring, Lower Township, Cape May County, New Jersey, 08204, United States

Lower Township, New Jersey

Key Responsibilities

check_circleWork all kitchen stations including line, prep, banquets, and expo as needed
check_circleOversee daily operations of all culinary outlets and kitchen functions
check_circleManage, train, and supervise 15-50 kitchen staff members
check_circleExecute high-volume production for up to 1500+ covers per day
check_circleConduct accurate and timely food costing and menu development
check_circleDevelop standardized recipes, daily specials, and maintain recipe database
check_circleEnsure kitchen cleanliness, organization, and proper food rotation
check_circleOrder food, paper goods, and cleaning supplies while managing inventory
check_circleCoordinate with Front of House and communicate directly with guests
check_circleParticipate in departmental meetings, pre-shift huddles, and tastings

Requirements

verifiedHigh School diploma or equivalent degree
verifiedMinimum three years kitchen supervisory experience
verifiedMinimum five years of professional kitchen experience
verifiedCulinary degree preferred
verifiedWorking knowledge of classical cooking techniques
verifiedBasic computer knowledge, proficient in Word and Excel
verifiedAbility to work with basic mathematical concepts

Nice to Have

Culinary degree

Skills, education and keywords

Skills: Word, Excel, Saucier, Entremetier, Charcuterie, Fish And Meat Butchery, Garde Manger, Menu Development, Farm To Table.

Education: High School diploma or equivalent degree required.

Frequently asked questions about Sous Chef at Cape Resorts

What does a Sous Chef at Cape Resorts do?expand_more

Day-to-day, the Sous Chef at Cape Resorts will work all kitchen stations including line, prep, banquets, and expo as needed; oversee daily operations of all culinary outlets and kitchen functions; manage, train, and supervise 15-50 kitchen staff members; and execute high-volume production for up to 1500+ covers per day.

What are the requirements for this Sous Chef role?expand_more

To qualify for the Sous Chef at Cape Resorts position, applicants should have: High School diploma or equivalent degree; Minimum three years kitchen supervisory experience; Minimum five years of professional kitchen experience; Culinary degree preferred; Working knowledge of classical cooking techniques; and Basic computer knowledge, proficient in Word and Excel.

Where is the Sous Chef role at Cape Resorts located?expand_more

Sous Chef at Cape Resorts is based in Sandman Boulevard, Cold Spring, Lower Township, Cape May County, New Jersey, 08204, United States. This is a on-site role.

Is this Sous Chef job remote, hybrid, or on-site?expand_more

Cape Resorts has listed this Sous Chef role as on-site.

How much experience is required for this Sous Chef role?expand_more

Sous Chef at Cape Resorts typically requires 5+ years of relevant experience at the mid level level.

What skills do you need for the Sous Chef role at Cape Resorts?expand_more

Key skills for Sous Chef at Cape Resorts include Word; Excel; Saucier; Entremetier; Charcuterie; Fish And Meat Butchery; Garde Manger; and Menu Development.

What education is required for Sous Chef at Cape Resorts?expand_more

Educational requirements for this role: High School diploma or equivalent degree required.

What category does the Sous Chef role belong to?expand_more

Sous Chef at Cape Resorts is part of the hospitality & catering job category on Recrutus.